Vegan Tofu “Ricotta”
vegan ~ gluten-free ~ dairy-free

Makes: about 4 Cups
Total Time: 10 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

This recipe is so creamy and flavorful, and super quick. It is worth it to make your own! I came up with this Tofu Ricotta for these amazing Stuffed Shells that I made today. So good! The other day in the grocery store, I thought to myself…what haven’t I made in a while. Stuffed Shells!! It felt super random, but my next thought was that I literally have not made stuffed shells in years. I couldn’t believe it.

This ricotta recipe is so good. I prefer to use Silken Tofu rather than Extra Firm/Firm for this recipe as it definitely adds to the creaminess. You can play around with the seasoning, I used Salt/Pepper and Adobo, but you can add Garlic/Onion Powder, if you don’t have Adobo. Feel free also to cut this recipe in half if you choose. This recipe yields about four cups, but since this is the last week that a couple of our kids are home from college, I made a lot of stuffed shells to last us a few days. Be sure to store any unused ricotta in the refrigerator for no more than a week. I hope you try this one ~ Enjoy!

**Check out Vegan Rescue on Instagram for a video of this Vegan Tofu Ricotta!

Ingredients:
2 (16oz pkg) Silken Tofu
2 Tbsp Fresh Garlic, minced
1/3 Cup Nutritional Yeast
1 1/2 Tbsp Apple Cider Vinegar
Salt/Pepper/Adobo to taste

Directions:
-In a small mixing bowl – combine all ingredients.
-I just use a large fork to mix together to combine.
-Enjoy!